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Tuesday, February 28, 2012

Honeycomb & Cheese Crostini

Chewy.Sweet.Creamy=Amazingness

Can I start by saying this appetizer was such a hit!When I first went to Aquidneck Honey and visited Jeff, he gave me the idea for this appetizer. His honey was so sweet and amazing. Since he uses no pesticides, I felt alot better about using it in my menu. Now we are talking honey comb here, not straight up honey. I think serving honey comb adds such a "wow factor" to your dish. It is different and many guests may not have had it before. That always "ups the ante" for any dish. I paired this sweet honey with an Italian style cheese with nutty and caramel tones. I got the cheese from Narragansett Creamery who uses all local milk and cream with no artificial growth hormones. Hooray! If you cannot find this cheese, ask the cheese man( or woman) for a nutty cheese. Pair this with some amazing crusty bread, and you have one hell of an appetizer that is really simple to put together. The crustiness of the bread paired with the melted,nutty cheese and sweet sticky honey. It is a slice of heaven.

1. Cut baguette into small pieces ( as you would bread for brucshetta)
2. Also cut cheese and honey comb to fit bread
3. Spread honeycomb on bread and top with cheese
4. Put into oven on Low (Broil) or on bake at 400 degrees F

6 comments:

Oh my gosh Leanne! This is an AMAZING appetizer! Honeycomb on bruschetta?! Gimme gimme! I think I need to move to RI...you always share these amazing food treasures and I am so jealous. Hope your week is off to a great start!